These cheddar cheese and herb scones are so quick and easy to make; they are delicious, especially when eaten warm straight from the oven, and they make the perfect snack or picnic food.
I do love a cheese scone, and I particularly like the fact that I can make a batch and they are baked and on the table within less than 30 minutes. The only downside is that they get eaten in far less time!
While these are perfect to make when you have run out of bread and time is short, they also make a great addition to a meal. Try them with my One-Pot Chorizo and Vegetable Casserole or with a warming bowl of Chicken Noodle Soup.
The herb that I like to use in my cheese scones is oregano, partly because I love it as a herb but also because it adds a great flavour without being overpowering. However, if you prefer you can swap this for rosemary or another herb of your choice.
I also like to use a mixture of cheese: a very strong cheddar, usually a vintage one, for maximum flavour and a red Leicester. Again use the cheese of your choice, though I do recommend that you go with a cheddar.
In addition to the other ingredients, I have added English mustard powder to this recipe. If you are unable to get the powder, substitute it with a generous teaspoon of wet mustard. Mustard boosts that cheddar cheese and, along with the herbs, this recipe hits all the right notes.
Serve straight from the oven and spread generously with butter. Feeling adventurous? Try my Homemade Butter recipe, you will be surprised how easy it is!
Cheddar Cheese and Herb Scones
Ingredients:
250g Plain flour
Pinch of Salt
2tsp Baking powder
1/2tsp mustard
1tsp Dried oregano (see note)
1tsp Paprika
150g diced, cold butter
150ml Cold milk
135g Cheddar cheese (see note)
1 Egg beaten with 1tsp cold water for eggwash
Method:
Preheat the oven to 220°C (425°F) and prepare a baking tray with either parchment paper or dusting with flour.
In a large bowl place the salt, baking powder, and mustard and whisk to combine.
Add in the butter and using clean hands, rub into the flour until the mixture resembles fine bread crumbs.
Add in the oregano and cheese and mix in.
Pour in the milk and using a spatula bring the dough together. Finish this by hand and once the dough has come together place it on a floured surface.
Roll out to a 1cm thickness.
Using a round cookie cutter (3") cut the scones out. When you are unable to cut out anymore, reroll the dough and continue until all the dough has been used up.
Place the scones on the prepared baking tray, brush with the egg wash, and bake in the oven for 15 minutes.
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